Introduction
Is there anything more comforting than the smell of baked apples and cinnamon wafting through your kitchen? That nostalgic, cozy feeling is exactly what inspired this incredible dessert mashup. We combine two all-time favorite treats into one show-stopping creation, and I promise this Apple Crumble Cheesecake – Julie Marie Eats recipe will become an instant classic in your home. It delivers the perfect bite every single time, so get ready for a dessert that truly has it all.
This Apple Crumble Cheesecake – Julie Marie Eats is a decadent layered dessert that starts with a buttery graham cracker crust. A luxuriously smooth and tangy cheesecake layer sits atop that base, while a spiced apple pie filling and a generous, crunchy oat crumble topping complete the masterpiece. Its significance lies in that perfect textural contrast between the creamy filling and the crisp topping. This recipe aligns perfectly with our mission of creating impressive yet approachable desserts, because while it looks stunning, the steps are completely manageable for bakers of any level. It is the ultimate dessert for a holiday gathering or a special weekend treat, much like our popular No-Bake Cheesecake Jars, but with a warm, baked flavor profile. The combination of familiar flavors is a guaranteed crowd-pleaser, offering a delicious twist on a classic Apple Crisp that feels entirely new and exciting.
Why I Love This Recipe
I absolutely adore this Apple Crumble Cheesecake – Julie Marie Eats because it feels like a hug in dessert form. It perfectly marries my love for the creamy richness of cheesecake with the homey, spiced warmth of my grandma’s apple crumble. Every bite takes me right back to fall weekends spent baking with my family, so it’s not just a recipe—it’s a delicious memory. I also love how it never fails to impress my guests, even though the process is straightforward and incredibly rewarding.
Health and Nutrition
Why it’s good for your body
Apple Crumble Cheesecake – Julie Marie Eats offers more than just incredible flavor because it packs some surprising nutritional benefits. Apples provide a solid dose of fiber and vitamin C, which supports your immune system and digestive health. Furthermore, the cinnamon in this dessert contains powerful antioxidants, so it helps fight inflammation in your body. Although it is a treat, you are still nourishing yourself with wholesome ingredients.
This cheesecake delivers a good amount of protein from the cream cheese and eggs, which helps keep you feeling full and satisfied. Consequently, you are less likely to overindulge. The oats in the crumble topping add even more fiber and essential minerals like manganese. Enjoying Apple Crumble Cheesecake – Julie Marie Eats means you are treating yourself to a dessert that cares for your body, even though it tastes decadent. Ultimately, it is a smarter choice for a sweet craving while still delivering on every delicious promise.
How it fits in a healthy lifestyle
Apple Crumble Cheesecake – Julie Marie Eats fits perfectly into a balanced diet when you enjoy it mindfully. You can easily incorporate a slice as a satisfying end to a nutritious meal. For those with specific dietary goals, this recipe is highly adaptable. You can use a sugar substitute for a lower-carb version or a gluten-free flour blend to make it celiac-friendly.
This approach to dessert supports practical eating habits because it discourages the feeling of deprivation. Planning your indulgences, like a piece of this cheesecake, is a key part of sustainable health. For more ideas on balancing your meals, explore our guide on meal prepping like a pro. If you are looking for other delicious ways to enjoy healthy fats and proteins, our avocado brownie bites are another fantastic option. Apple Crumble Cheesecake – Julie Marie Eats proves that you can have your dessert and eat it too, all while staying on track with your wellness journey.
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Apple Crumble Cheesecake
- Total Time: 130 mins
- Yield: 10 people 1x
Description
Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.
Ingredients
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1,5 tsp ground cinnamon
- 1,5 tbsp dark brown sugar
- 50 g butter (melted)
- 150 g apple (diced small (1–2 apples))
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (room temperature)
- 600 g cream cheese (full fat, room temperature)
- 200 g granulated sugar
- 150 g sour cream 14-18% (room temperature)
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Instructions
- Preheat the oven at 160ºC/325ºF, conventional oven.
- In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
- In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 min. Then let it cool down so that it’s cool to touch.
- While the crust cools down, prepare the apples and the crumble.
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
- Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
- Preheat the oven at 160ºC.
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
- Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water 2/3 up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 20-30 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
Notes
The cheesecake is done when it only slightly jiggles in the center. Sour cream can be replaced 1:1 with full-fat Greek yogurt. For best results, let the cheesecake set in the refrigerator overnight before serving.
- Prep Time: 45 mins
- Cook Time: 85 mins
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 41
- Sodium: 368
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0.02
- Carbohydrates: 61
- Fiber: 1
- Protein: 9
- Cholesterol: 120
Steps and time-saving tips
First, preheat your oven and prepare your springform pan with parchment paper for a flawless release later. Meanwhile, make the crust by pulsing graham crackers into fine crumbs. Combine the crumbs with melted butter and a touch of sugar, then firmly press this mixture into the bottom of your pan. For a time-saving tip, use a flat-bottomed measuring cup to press the crust down; this technique creates a perfectly even and compact base. Next, prepare the creamy cheesecake filling. Use room temperature cream cheese and beat it with sugar until the mixture becomes completely smooth and lump-free. Then, gently whisk in the eggs one at a time, followed by the vanilla and sour cream. Importantly, avoid overmixing after adding the eggs to prevent too much air from incorporating, which can cause cracking. Finally, pour this luxurious filling over your prepared crust and smooth the top with a spatula.
Mistakes I’ve made and learned from
I have definitely learned a few lessons the hard way with this Apple Crumble Cheesecake – Julie Marie Eats. Initially, I would impatiently use cold cream cheese straight from the fridge, which resulted in a lumpy filling no matter how long I mixed. Now, I always ensure my dairy ingredients are truly at room temperature for that signature velvety texture. Furthermore, my early attempts at the apple crumble topping often ended up soggy because I piled on too many juicy apples. Through trial and error, I discovered that lightly sautéing the apple pieces first helps to cook off excess moisture, guaranteeing a crisp, crunchy topping every time. For more essential baking insights, check out my guide on common baking mistakes to avoid. And if you love this flavor profile, you must try my classic apple crisp recipe for another delicious autumn dessert.
